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Sauteed Kale with Pine Nuts and Garbonzo Beans

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SAUTEED KALE WITH PINE NUTS AND GARBANZO BEANS
Prep time: 15 minutes. Cooking time: 15 minutes. Serves: 4
3 Tbs extra-vigin olive oil
3 Tbs pine nuts
3 cloves garlic, thinly sliced
1 (15.5 oz) can garbanzo beans, or small white beans, or cannelli beans; rinsed and drained
1 lb fresh kale, trimmed, washed and dried
Kosher salt
¾ cup lightly packed fresh basil, thinly sliced
2 Tbs lemon zest + lemon juiced
Freshly ground pepper

Heat a 12-inch skillet over medium heat. Add olive oil, pine nuts and garlic, cook, stirring often until pine nuts are golden and garlic is fragrant, about 4 minutes. Stir in beans and cook until heated through, about 2 minutes. Add kale and ½ tsp salt; cook, turning with tongs until wilted, about 5 minutes. Remove from the heat and add the basil, lemon zest and a pepper to taste. Garnish with a drizzle of olive oil and the fresh squeezed lemon juice; serve immediately.

Note: Spinach maybe substituted for kale.

 

SHRIMP TACOS WITH CABBAGE, CILANTRO AND CORIANDER
Prep time: 15 minutes. Cooking time: 15 minutes. Serves: 4
8 (6-inch) taco flour tortillas
2 medium limes
3/4 cup sour cream
1-1/2 tsp ground coriander
Kosher Salt
3 Tbs extra-vigin olive oil
3/4 cup finely diced red onion
3/4 tsp ground cumin
1 lb small shrimp (36-45 per lb), peeled & deveined
1 cup finely shredded green cabbage
1 Pinch of crushed red pepper flakes
1 cup loosely packed fresh cilantro leaves, chopped

Preheat oven to 350ºF. Wrap the tortillas in foil and bake until heated through, about 10 minutes.turn off the oven, leave the tortillas in oven until ready to serve. Grate 2 tsp zest from lime, then cut lime in half and squeeze to get 1 or 2 Tbs juice. Cut the other lime into 4 wedges; set aside.

In a small bowl, stir the sour cream, 1 tsp of lime zest, ½ tsp coriander, and a ¼ tsp salt; set aside.

In a 12-inch skillet, heat the oil, over medium heat. Add the onion and cook, stirring often, until translucent, about 2 minutes. Raise the heat to medium high and add the shrimp, the remaining coriander, the cumin, pepper flakes and a good pinch of salt; cook stirring constantly, until the shrimp turn pink and are cooked through, about 2 minutes. Add the lime juice and remaining zest; stir to coat. Remove from heat.

Unwrap the tortillas and put some cabbage on each, along with a little cilantro and sour cream mixture; top with shrimp. Fold in half and serve immediately with the lime wedges on the side.

Good served with Rice and Black Beans

Note: Cilantro, pronounced (sih-LAHN-troh) is a member of the carrot family and also referred to as Chinese Parsley and Coriander. It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley.

 

FRESH FRUIT BOWL
Prep time: 15 minutes. Serves: 4
1 mango, peeled and thinly sliced
2 cups raspberries
6 apricots
2 Tbsp sugar
Juice of 1 orange
2 Tbsp light rum

Garnish: whipped cream and shaved chocolate (optional)

Remove stones from apricots and slice thinly. Place in a bowl with raspberries and sliced mango; sprinkle with sugar and toss. Add orange juice and rum, toss gently. Let marinate at least 15 minutes or until ready to serve. Serve in attractive bowls or glasses and top with whipped cream and if you like, a little shaved chocolate.

Captain Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

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